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Milk!: A 10,000-Year Food Fracas
by Mark Kurlansky

Language

English

Pages

390

Publication Date

May 08, 2018

Product Description
Customer Reviews
<b>Mark Kurlansky's first global food history since the bestselling <i>Cod</i> and<i> Salt</i>; the fascinating cultural, economic, and culinary story of milk and all things dairy--with recipes throughout. </b><br /><b> </b><br />According to the Greek creation myth, we are so much spilt milk; a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than 10,000 years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself. <br /> <br />Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization.<br /> <br />Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.
The Truth About Animals: Stoned Sloths, Lovelorn Hippos, and Othe...
by Lucy Cooke

Language

English

Pages

352

Publication Date

April 17, 2018

Product Description
Customer Reviews
<div><b>Mary Roach meets Bill Bryson in this "surefire summer winner" (Janet Maslin, <i>New York Times</i>), an </b><b >uproarious tour of the basest instincts and biggest mysteries of the animal world</b></div><div><br /></div><div>Humans have gone to the Moon and discovered the Higgs boson, but when it comes to understanding animals, we've still got a long way to go. Whether we're seeing a viral video of romping baby pandas or a picture of penguins "holding hands," it's hard for us not to project our own values--innocence, fidelity, temperance, hard work--onto animals. So you've probably never considered if moose get drunk, penguins cheat on their mates, or worker ants lay about. They do--and that's just for starters. In <i>The Truth About Animals</i>, Lucy Cooke takes us on a worldwide journey to meet everyone from a Colombian hippo castrator to a Chinese panda porn peddler, all to lay bare the secret--and often hilarious--habits of the animal kingdom. Charming and at times downright weird, this modern bestiary is perfect for anyone who has ever suspected that virtue might be unnatural.</div><div><br /></div>
Four Fish: The Future of the Last Wild Food
by Paul Greenberg

Language

English

Pages

302

Publication Date

July 08, 2010

Product Description
Customer Reviews
<b>"A necessary book for anyone truly interested in what we take from the sea to eat, and how, and why." -Sam Sifton, <i>The New York Times Book Review</i>. </b> <br /><br /><b>Acclaimed author of <i>American Catch</i> and <i>The Omega Princple</i> and life-long fisherman, Paul Greenberg takes us on a journey, examining the four fish that dominate our menus: salmon, sea bass, cod, and tuna</b>.<br /><br /> Investigating the forces that get fish to our dinner tables, Greenberg reveals our damaged relationship with the ocean and its inhabitants. Just three decades ago, nearly everything we ate from the sea was wild. Today, rampant overfishing and an unprecedented biotech revolution have brought us to a point where wild and farmed fish occupy equal parts of a complex marketplace.<br /><br /> <i>Four Fish</i> offers a way for us to move toward a future in which healthy and sustainable seafood is the rule rather than the exception.
The Old Farmer's Almanac 2018
by Old Farmer's Almanac

Language

English

Pages

304

Publication Date

August 29, 2017

Product Description
Customer Reviews
<DIV>It’s another new year celebrating everything under the Sun, including the Moon, with <I>The Old Farmer’s Almanac, </I>America’s oldest continuously published periodical! Always timely, topical, and distinctively “useful, with a pleasant degree of humor,” the Almanac has been beloved for centuries by people from all walks of life. As the nation’s iconic calendar, the 2018 edition will mark the days, months, and seasons; preview astronomical events; and cover a range of related topics: trends, gardening, anniversaries, recipes, home remedies, pets, husbandry, folklore, amusement, contests, fishing, and more—too much more to mention—all in the inimitable way it has done since 1792.</DIV>
Flat Broke with Two Goats: A Memoir
by Jennifer McGaha

Language

English

Pages

370

Publication Date

January 23, 2018

Product Description
Customer Reviews
<p><strong>When life gets your goat, bring in the herd</strong></p><p>Jennifer McGaha never expected to own a goat named Merle. Or to be setting Merle up on dates and naming his doeling Merlene. She didn't expect to be buying organic yogurt for her chickens. She never thought she would be pulling camouflage carpet off her ceiling or rescuing opossums from her barn and calling it "date night." Most importantly, Jennifer never thought she would only have $4.57 in her bank account.</p><p>When Jennifer discovered that she and her husband owed back taxes—a lot of back taxes—her world changed. Now desperate to save money, they foreclosed on their beloved suburban home and moved their family to a one-hundred-year-old cabin in a North Carolina holler. Soon enough, Jennifer's life began to more closely resemble her Appalachian ancestors than her upper-middle-class upbringing. But what started as a last-ditch effort to settle debts became a journey that revealed both the joys and challenges of living close to the land.</p><p>Told with bold wit, unflinching honesty, and a firm foot in the traditions of Appalachia, <em>Flat Broke with Two Goats</em> blends stories of homesteading with the journey of two people rediscovering the true meaning of home.<br /></p>
The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the He...
by , Alex LaGory

Language

English

Pages

400

Publication Date

March 17, 2016

Product Description
Customer Reviews
<DIV><B>2016 Silver Nautilus Book Award Winner </B><BR /><BR /> Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!).<BR /><BR /> “This is the one go-to resource for all things kombucha.”<BR /> — Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s <I>Bizarre Foods </I></DIV>
The Food Lab: Better Home Cooking Through Science
by J. Kenji López-Alt

Language

English

Pages

962

Publication Date

September 21, 2015

Product Description
Customer Reviews
<p>A <em>New York Times</em> Bestseller<br /><br />Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award<br /><br /><br /><br />"The one book you must have, no matter what you’re planning to cook or where your skill level falls."—<em>New York Times Book Review</em></p><br /><p>Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time?</p><br /><p>As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In <em>The Food Lab</em>, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.</p>
Guns, Germs, and Steel: The Fates of Human Societies
by Jared Diamond

Language

English

Pages

528

Publication Date

March 07, 2017

Product Description
Customer Reviews
<p>"Fascinating.... Lays a foundation for understanding human history."—Bill Gates</p><br />In this "artful, informative, and delightful" (William H. McNeill, <em>New York Review of Books</em>) book, Jared Diamond convincingly argues that geographical and environmental factors shaped the modern world. Societies that had had a head start in food production advanced beyond the hunter-gatherer stage, and then developed religion --as well as nasty germs and potent weapons of war --and adventured on sea and land to conquer and decimate preliterate cultures. A major advance in our understanding of human societies, <em>Guns, Germs, and Steel</em> chronicles the way that the modern world came to be and stunningly dismantles racially based theories of human history. Winner of the Pulitzer Prize, the Phi Beta Kappa Award in Science, the Rhone-Poulenc Prize, and the Commonwealth club of California's Gold Medal.
Meathead: The Science of Great Barbecue and Grilling
by Meathead Goldwyn

Language

English

Pages

403

Publication Date

May 17, 2016

Product Description
Customer Reviews
<DIV>The first book to apply the latest scientific research to America’s favorite form of cooking, by the curator of the highly successful website Amazingribs.com, with 175 sure-fire recipes</DIV>
How To Brew: Everything You Need to Know to Brew Great Beer Every...
by John J. Palmer

Language

English

Pages

606

Publication Date

May 23, 2017

Product Description
Customer Reviews
<span><span>Fully revised and expanded, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you’re a seasoned homebrewer working with all-grain batches, this book has something for you. Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment, this book is loaded with valuable information for any stage brewer.</span></span>

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